Sous Chef | Atlanta Le Meridien
Posted Updated
Job Duties
- Lead daily culinary operations with a strong emphasis on banquet production, preparation, and execution.
- Oversee banquet functions in accordance with Banquet Event Orders (BEOs), ensuring quality, presentation, timing, and guest satisfaction.
- Collaborate with the Executive Chef and Food & Beverage leadership to ensure successful execution of meetings, weddings, and special events.
- Supervise, train, and develop culinary associates while maintaining consistent service and operational standards.
- Assist with menu planning, inventory management, food costs, and production across banquet, restaurant, and bar operations.
- Ensure compliance with all food safety, sanitation, and hotel standards, including proper equipment use and maintenance.
- Support hiring, scheduling, performance management, and ongoing team development.
- Address guest concerns promptly and professionally to ensure guest satisfaction.
- Maintain flexibility to work varied shifts, including weekends, evenings, and holidays.
- Perform other duties as assigned.
Responsibilities
Support the Executive Chef in leading culinary operations, with a primary focus on banquet production and event execution. Ensure exceptional food quality, presentation, and timely service while coordinating with the Banquet and Food & Beverage teams to deliver successful events. Provide hands-on leadership to culinary associates, maintain operational efficiency, and support restaurant and bar operations as business needs require.
Qualifications
- Minimum of three years of professional culinary experience, preferably in a hotel or high-volume banquet environment.
- Previous experience in banquet culinary operations, including large-scale food production and event execution, strongly preferred.
- Prior supervisory or culinary leadership experience preferred.
- Ability to read, interpret, and execute Banquet Event Orders (BEOs), production schedules, and event requirements.
- Strong organizational, time management, and communication skills, with the ability to manage multiple events and culinary priorities.
- Ability to communicate effectively with guests, management, and fellow associates.
- High school diploma or equivalent; formal culinary training or certification preferred.
- Valid food safety certification or ability to obtain one as required.
- Knowledge of food safety regulations, kitchen operations, and proper equipment handling.
- Bilingual English/Spanish a plus.